Introduction

This Crockpot Chicken and Dumplings recipe offers a comforting and hearty meal perfect for chilly days. Tender chicken simmers with vegetables and herbs, topped with fluffy biscuit dumplings cooked right in the slow cooker. It’s an easy, hands-off dish that fills your home with irresistible aromas.

A close-up view of a slow cooker filled with a creamy chicken and dumplings dish featuring two main layers: the top layer has golden-brown soft dumplings with a slightly wrinkled texture, scattered with bright green peas and small orange carrot pieces, all coated in a thick light beige creamy sauce; beneath, shredded light brown chicken pieces blend with tender vegetables and herbs, while chopped green parsley is sprinkled on top adding a fresh pop of color. The slow cooker has a glossy black rim, sitting on a white marbled surface with some parsley leaves seen faintly around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds boneless, skinless chicken thighs (about 5-6 thighs)
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 bay leaf
1 teaspoon dried parsley
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon garlic powder
1¾ cups low-sodium chicken broth
1 carrot, peeled and sliced
1 onion, chopped
10.5 ounces cream of chicken soup (1 can)
½ cup frozen peas
16.3 ounces refrigerated biscuit dough (8 large biscuits)
Chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Season the chicken thighs with kosher salt and ground black pepper on both sides, then place them in the bottom of the crockpot.
Step 2: Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder on top of the chicken.
Step 3: Pour in the chicken broth, then add the sliced carrot, chopped onion, and cream of chicken soup. Gently stir the ingredients just enough to combine without disturbing the chicken too much.
Step 4: Cover the crockpot and cook on high for 3 to 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
Step 5: Add the frozen peas to the crockpot. If you like, shred the chicken with two forks and stir everything together well.
Step 6: Open the biscuit dough and cut each biscuit into four pieces. Roll each piece into a round ball and arrange them on top of the chicken mixture in the crockpot.
Step 7: Replace the lid and cook on high for another 1 to 2 hours, or until the biscuits are fully cooked. Avoid lifting the lid during this time; if your crockpot has a glass lid, peek through it. The biscuits should look matte when done. Test by cutting into one biscuit to ensure it’s cooked through.
Step 8: Remove the bay leaf, adjust seasonings to taste, and serve garnished with chopped fresh parsley if desired.

Tips & Variations

For a richer flavor, substitute some or all of the chicken broth with low-sodium vegetable broth or homemade stock.
If you prefer, you can use chicken breasts instead of thighs, but thighs tend to stay juicier during slow cooking.
Add other vegetables like celery or mushrooms for extra texture and flavor.
Use flaky biscuit dough for lighter dumplings or a more traditional biscuit dough for heartier texture.
To make this dish gluten-free, use gluten-free biscuit dough and verify that your cream of chicken soup is gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The biscuits may soften slightly upon reheating but the flavors will remain delicious. This dish does not freeze well due to the biscuit texture.

How to Serve

A white bowl filled with creamy chicken and dumplings soup sits on a white marbled surface. The soup has chunks of light brown cooked chicken, soft golden dumplings, bright orange carrot slices, and green peas mixed in a thick off-white broth. Fresh green herbs are sprinkled on top. A silver spoon is partially immersed in the front bowl, with another identical white bowl of soup positioned slightly behind. To the side, there are fresh green parsley leaves and a pepper shaker, while a black slow cooker and a white cloth with green stripes complete the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

You can prepare all the ingredients up to adding the biscuit dough and refrigerate overnight. Add the biscuits and cook the final step just before serving for the best texture.

Can I cook this recipe in an Instant Pot?

Yes, you can cook the chicken and vegetables on the pressure cooker setting, but the biscuits are best cooked separately in the oven to maintain their texture.